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Grilling a rib-eye steak is one of the easiest ways to bring out the flavors of this juicy, marbled cut of meat. Grilling is simple, but requires you to keep a careful eye on the cooking meat to avoid potential damage from grill flare-ups, and to make sure the steak isn't overdone. If you can, it helps to heat different parts of the grill to different temperatures.
Pat the steak dry of any excess moisture. Brush both sides of the steak lightly with olive oil.
Sprinkle black pepper and salt on both sides of the steak. Press down firmly to make sure the salt and pepper adhere.
Heat your grill to high heat. If possible, have one side at high heat and the other at a lower level. If you're using a gas grill with multiple burners, turn one on but leave the other cold. Radiant heat will keep the area over the inactive burner hot, but not as hot as the area over the lit burner. Similarly, if using a charcoal grill, concentrate the charcoal on one side of the firebox to create hotter and cooler areas.
Place the steak on the grill over high heat. Cook it until grill marks begin to appear on the meat, then turn it over. Cooking times will vary depending on the thickness of the steak, but a typical rib-eye should take around three minutes per side.
Transfer the steak to the lower-heat area of the grill. Let it cook for another three or four minutes per side.
Sear the edges of the steak over high heat for a minute or two. Remove from heat and allow to rest for several minutes before serving.
Watch out for flare-ups, which occur when drops of fat from the steak hit the flame, creating a temporary flare. If they persist for more than a moment, move the steak away using tongs.
The U.S. Department of Health and Human Services recommends that steak be cooked to an internal temperature of 145 degrees Fahrenheit to reduce health risks.